Tomato and Corn Pizza

Last week, Jade tagged me in a Getting-to-Know-You Challenge. So here it goes!

1) What was on your To-Do list today:

-Laundry. Clean towels have become a hot commodity at home, so this has got to get done tonight.
-Running! If you followed my 365 blog, which has been sadly neglected, you know Caitlin and I are training for an upcoming 5K. Trust me, in this heat, this is a big to-do that I'm dreading.
-File paperwork at work. Yuck!
-Try to menu-plan. I have such a hard time with this and I have got to figure out a system that works for me.
-Clean house. Although, this is a daily to-do that never seems to fully get done. :)

2) 5 Snacks you enjoy:

-Sargento cheese sticks and the White Cheddar cheese slices
-Peanut butter
-Thomas's bagel thins
-Chocolate
-Yogurt

3) 5 Places you have lived:

- Born in Southern Louisiana
- Mississippi until I was 8
- Home with my parents
- Sorority house (ADPi!) at University of Arkansas
- Little Rock, AR for a brief moment in time after college

4) What were you doing 5 years ago:

Five years ago, I was fresh out of college working at a job I hated in Little Rock. Frankly, I hated living in Little Rock because my family and friends were in Northwest and Western Arkansas. I was in a toxic relationship that I needed out of and thankfully came to my senses. Then I met Brian and remembered what I was looking for and needed in a man. Oh and I got my wonderful puppy, Jack.

5) 5 things you would do if you were a Billionaire:
- Travel! There is so much of the world to see and I want to go out and see it.
- Donate money to charity
- Build a bigger house with a HUGE kitchen!
- Pay of debt
- Take care of our families

Ok, now it's your turn! I'm going pass this challenge along to some fellow bloggers!

The Beaty's at Beaty Photography
Laura at a little bit of this...a whole lot of that
Meredith at A Work in Progress
Sarah at Adventures in Ava Land
Tyler at Rants. Raves. Ridiculous.

Now on to the food.

One of the magazines most Southerners are very familiar with would be Southern Living. My mom has subscribed to this for ages and I always remember looking at the recipes. In this year's July issue, I saw this pizza but kind of glazed over it.

Then I heard from a TON of people about how wonderful this pizza was. I figured I'd have to make it and see if it lived up to the hype. Even while I was putting it together, I thought to myself that there was no way this could be as good as everyone was saying.

Oh boy was it ever. It has just the right amount of salt and balanced nicely with the sweetness from the fresh corn. Please use fresh ingredients. Please. You will not be disappointed at all. Brian even loved it, even though he thought it was so weird to put corn on pizza.

Tomato and Corn Pizza
Source: Southern Living, July 2010

3 small plum tomatoes, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14-oz.) package prebaked Italian pizza crust
Parchment paper
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (From one medium ear of corn)
1/4 cup grated Parmesan cheese
1 teaspoon sugar
8 ounces fresh mozzarella, sliced
3 tablespoons fresh whole or torn basil leaves

Preparation
1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.

2. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.

3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.


Printable Version

Cajun Glazed Ham

What is Easter without a baked ham? In college, I did a Social Theory paper on why we have certain food items geared towards certain holidays. Thanksgiving=turkey; Christmas=turkey for some, ham for others, or beef for our family; New Years Day=black eyed peas; and Easter=ham. We've had this ham for as long as I can remember and it never disappoints. It's also AWESOME for leftovers for sandwiches. Now I'm really wishing I had a sandwich with this ham right now.

I'm not normally a bossy person, but I am for this recipe. There are absolutely no substitutions allowed. You must use Louisiana cane syrup. If you have family members in Louisiana, get them to ship it to you. You can even order it online. Trust me on this. You have to use it. It's worth the investment to get it shipped to you if you aren't lucky enough to live in Louisiana. Check your stores, you may be lucky enough to have it in your grocery store. Unfortunately, we're not so lucky in this area.

Ok, sorry for that. It's just crucial. :)

Cajun-Glazed Ham

Source: The Evolution of Cajun & Creole Cuisine by John D. Folse, page 251

Ingredients:
1 (5 pound cured ham)
1 cup Creole mustard
1 cup brown sugar
1/2 cup Louisiana cane syrup (no substitutions allowed!)
1/4 cup pineapple juice
1/4 cup cracked black pepper
pinch of cinnamon
pinch of nutmeg
pinch of allspice
pinch of ground clove

Directions:
Preheat oven to 350 degrees.

In a ceramic mixing bowl, combine all the above ingredients, except ham. Using a wire whisk, blend all spices into the mustard-sugar mixture until well incorporated. Place ham in center of dutch oven and coat completely with the sweet mustard mixture. Bake uncovered for one hour.

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Corned Beef

For as long as I can remember, we've always had Corned Beef for St. Patrick's Day. I'm sure most of you have already made your St. Patrick's Day dinner, but you can always have a belated holiday dinner and be festive later in the week. Plus the leftovers make yummy sandwiches or corned beef hash. :)

Happy St. Patrick's Day!!

Homestyle Corned Beef
Source: My mom (not sure of the original source)

2 1/2 - 3 1/2 lbs. corned beef brisket
2 cups water
1/4 cup honey
1 Tbsp. Dijon-style mustard

Preheat oven to 350 degrees.

Place corned beef brisket and water in Dutch oven; cover tightly and simmer in oven, 1 hour. Turn brisket over and continue cooking, covered, 1 1/2 - 2 hours or until meat is tender.

Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3-4 inches from heat. Combine honey and Dijon mustard, brush half the mixture over the top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.

Makes 6-10 servings

Tips

• Simmer corned beef since boiling will make meat tough.
• Do not use seasoning packet that comes with the meat.

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Toasted Macaroni with Mushrooms

Foodgawker is one of my favorite websites. I go there almost daily to find inspiration for new recipes and photo ideas. When I saw this recipe, I had to have it. It had all of my favorite ingredients in it, and while Brian wasn't a fan ("too many mushrooms"), I LOVED it. I never would have dreamed of toasting dried pasta and have it come out so yummy. It brings out a nutty flavor to the pasta that you would not get with just boiling it in salted water. It's definitely a make-again for me, I'll just have to make it when Brian's not at home. :)

Toasted Mushroom Macaroni
Source: No Tea After 12

4 Tablespoons extra virgin olive oil
1 Tablespoon butter
8 oz. fresh mushrooms (approx 2 cups), thinly sliced
1 large or 2 small cloves garlic, minced
1/4 cup parsley, chopped
1 teaspoon dried oregano
1/2 cup dry white wine
8 oz uncooked macaroni or other pasta
2 cups chicken or vegetable stock
1/4 cup cream
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
salt to taste

Heat a large heavy skillet over very high heat, add 2 Tablespoons of the olive oil to the pan. Saute the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, this takes me about 5 minutes. But do watch it carefully, its a bit like toasting nuts, the moment you step away from the stove it goes up in flames. Burned pasta = icky poo poo.

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is almost tender. I usually bring mine to the point just before al dente, it takes approximately 10 minutes.

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy but not claggy sauce. Remove from the heat and stir in the Parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan (of course).

Serves 2 greedy pasta loving people, or 4 as part of a meal.

Printable version

Butter Chicken

Yes, I know it's no surprise that we eat a lot of Italian inspired dishes in my house. They're easy, comforting, and alway a big hit for us. So when I saw this recipe on the Tasty Kitchen blog, I wanted to try it but was nervous about how it would be received at home. Plus, the original recipe says to marinate the chicken overnight, which is something I never think about doing before collapsing on my bed. But, I was determined to try something new. So, I thought of my dad's mantra when he makes experiments which is "If it's horrible, we'll order a pizza."

We definitely did not need to order a pizza after eating this chicken. It is phenomenal. We absolutely loved it and I will definitely make it again. I only marinated the chicken for a few hours and it still had a great flavor to it. We didn't think that it was spicy, but you can cut back on the cayenne if you don't like spicy things.

Butter Chicken
Source: Tasty Kitchen

4 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 teaspoon Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Ground Coriander
1/4 teaspoons Cumin
1/4 teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
1/4 cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want) (I used white rice because that's what I could find.)

Directions:
Combine first 9 ingredients and marinate overnight. (Can also marinate for a few hours if you are short on time.)

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over Basmati rice.

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Baked Orzo with Fontina and Peas

There are a few things that are forbidden from ever gracing a plate in our house. For me, ketchup, mustard, mayo, bananas, and oranges are just a few things that are from the devil's house. For Brian, the list consists of peas, water chestnuts, and sweet potatoes. Which are three that I LOVE. This recipe has been on my "to-make" list for a long time, but it's always been on the back burner since it has peas in it.

If you keep up with my 365 blog, you may remember that I went through some cookbooks for a new project that my dear friend, Pamela, started for herself. I got inspired and decided to take five cookbooks, look through them, and bookmark recipes to make. Low and behold, this recipe was in a cookbook of mine. I decided to make it anyways and if Brian wasn't a fan of peas, he could push them to the side. :)

Baked Orzo with Fontina and Peas
Source: Giada as seen in Giada's Kitchen, page 111

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced (I used cremini mushrooms, but the cookbook calls for button mushrooms)
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

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Even with the peas, Brian ate two servings and loved it. It is very creamy and rich and yummy. Now if I could just get him to eat sweet potatoes... :)

Shrimp Scampi with Linguini

Happy Mardi Gras everyone! While I didn't make this dish for Mardi Gras specifically, it could still sort of work. It has shrimp in it anyways.

Ok, so I made this for Valentine's Day, I'm just a slacker and just now getting around to posting it. Whatever you make it for, it's quite yummy and easy to put together. Make up a holiday if you need to. Sometimes you need to spruce up a Wednesday night just so you can get through the rest of the week.

Shrimp Scampi with Linguini
Adapted from Tyler Florence

1 pound fresh linguini
4 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook pasta for 2-3 minutes. (If using dried pasta, cook per package directions.) Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine, heavy cream and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


Printable version

Chicken Tamale Casserole

Brian's a freak for casseroles. I don't believe he's ever met one he didn't like. I'm sure I could dream up one he would hate, but it would be tough. I've never been a fan of them due to my picky eating habits that I've grown up with. But I'm learning to like them. It helps that I'm the one making them, so I know what's in them.

It seems like I made this casserole the same week practically everyone I knew made this casserole. It is quite tasty and easy to assemble. Next time I'll add a chopped jalapeno to the base to give it some extra heat.

Chicken Tamale Casserole
Source: Tasty Kitchen as adapted from Cooking Light

1 cup Shredded Mexican Cheese Blend, Divided
1/3 cups Milk
1 whole Egg
1 teaspoon Ground Cumin
1/8 teaspoon Ground Red Pepper
1 box Corn Muffin Mix (such As Jiffy)
15 ounces, weight Cream Style Corn
4 ounces, weight Chopped Green Chilies (drained)
10 ounces, weight Red Enchilada Sauce
2 cups Shredded Chicken (I Use Rotisserie)
1/2 cups Sour Cream, optional

Directions
Preheat oven to 400F.

In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn, and green chilies; stir until moist. Pour into a 9 x 13 baking dish coated with cooking spray.

Bake for 15 minutes. Pierce surface liberally with a fork. Pour enchilada sauce over the top. Top with chicken and remaining 3/4 cup cheese. Bake for an additional 15 minutes or until cheese melts. Let stand for 5 minutes before cutting. Serve with a dollop of sour cream on top if you prefer.


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Farfalle with Creamy Mushroom Sauce

It's no secret I love mushrooms. I immediately knew I'd love this recipe.

Pasta? Check.

Wine? Check.

Cream? Check.

Mushrooms? Check.

Parmesan cheese? Check.

What's not to like? I LOVED this pasta. Loved it. Could not stop eating it. Brian thinks it tasted like something else I've made before, which it did but I didn't care. I even ate it cold out of the fridge. (Keeping it real here.)

Farfalle with Creamy Mushroom Sauce
Adapted from Cooking Light

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces crimini mushrooms, sliced
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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Short Ribs

One of the great things about this blog is that I get to try new recipes that I would normally never make for myself. Short ribs have been one thing I've always wanted to make but have never had enough time in the day to cook them.

Usually, I reserve the weekends to try labor intensive, attention seeking recipes. While this recipe doesn't need a ton of labor to complete, it does take a long time. Especially if you don't read the recipe carefully like me. Don't be like me. This one time, at least. :)

I felt like I was on Worst Cooks in America and could picture Anne Burrell shouting at me from a perch in my kitchen. If you haven't watched that show, watch it at least once and you'll understand what I'm talking about. I didn't leave out major ingredients, but I read the cook time wrong, which resulted in me cooking for 5 hours and not eating until 9:30pm. So, start early and read the recipe thoroughly!

Short Ribs with Fettuccine

Adapted from Giada

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried fettuccine
4 to 6 teaspoons shaved bittersweet chocolate

Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 2 hours and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Printable version

Fettuccine Alfredo

Oh, alfredo. How do I love thee? Let me count the ways...

Fettuccine Alfredo and I go way back. We're like best friends...we've been through so much together and I always know it's got my back. (Also, I know it's adding pounds to my backside, so that's an ongoing issue.)

The first meal I ever made for Brian was fettuccine alfredo. It's his favorite meal, so I knew I had a good chance of impressing him. I had the water boiling for the pasta, had my sauce going, Brian comes over and then disaster struck. I had bought two packages of fresh fettuccine because Giada said that the sauce sticks better to fresh pasta. When I went to open the packages, the pasta was molded. EWW. Poor Brian had to rush to the grocery store and buy more pasta for me because I had a sauce to tend to. Thankfully the closest grocery store still carried fresh fettuccine back then because now they do not.

It's still one of our favorite dishes, as it always will be, and the last time I made it, this happened. It's an incident that still makes me shudder.

Also, it's one of lists on my Bucket List o' Recipes. It's a very yummy recipe (it's alfredo sauce, of course it's yummy) and it's actually a "light" recipe. As light as alfredo can be at least. :)

Fettuccine Alfredo
Source: Cooks Illustrated Magazine, Spring 2008, Page 35

1 Tbsp. unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
Table salt and ground black pepper
Pinch ground nutmeg
1 cup finely grated Parmesan cheese
1 (9-ounce) package fresh fettuccine

Directions:
Bring 4 quarts of water to boil in a large pot. Cook pasta according to package directions, 2 to 3 minutes. Reserve one cup pasta water, then drain.

Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove sauce from heat.

Once pasta is cooked, return sauce to low heat, add 1/3 cup pasta water and cooked pasta and toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more pasta water as needed to thin sauce to proper consistency; adjust seasonings. Serve immediately.

Printable version

Shrimp Mac and Cheese

Why hello, 2010! Nice to meet you. Hopefully you're a nice year and not a bad year. Brian brought up an interesting point the other night. He said that he heard a man say "I don't pray for a better year when the new year rolls around, because God always ends up making my year bad to prove how blessed I was the year before. Now I just say that I pray I'm blessed in the new year." Very wise and very true.

But, I digress.

This mac and cheese was made on New Year's Eve as a way to say "Bye bye fattening foods. Hello, diet." I realize I'm showing you this late and that most have probably begun some sort a diet regimen (I know I have). But, keep this recipe in mind for, oh let's say, March when the diet is out the window. :)

The original recipe calls for lobster, but at 5:15pm on New Years Eve, I didn't want to hunt down lobster, so I opted for frozen shrimp, which was equally delicious.

Lobster/Shrimp Mac and Cheese
Source: The Neelys

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped OR one bag frozen shrimp, defrosted, and chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving.


Printable version

Penne with Shrimp and Herbed Cream Sauce

Hello world! Miss me? Just say yes. :)

Can you believe Christmas is 17 days away?!?!? Wow! This is the time of year for holiday parties, get-togethers, dinners at various family members' homes, and all out festivities. Now is the time of year to throw the diet out the window and be happy.

Well, it shouldn't be that time of year, but who says I can't try and make myself feel better?

I've been wanting to make this dish for a LONG time but there's always been that one ingredient that's made me leery...clam juice. Eww. I didn't know if I could bring myself to make a wonderful pasta dish and then ruin it with clam juice. Nothing against clams, I'm sure they're lovely. It's just not my cup of tea.

However, I saw this on Food Network over the weekend and I just had to try the dish. I had to have it and have been thinking about it since Sunday morning. So I went to the grocery store after work Monday night and was all prepared to be adventurous. Then fate stepped in and my store was out of clam juice. Darn. So I made it without it. Honestly, I don't feel like it needs the clam juice, so I will continue to be stubborn and leave that pesky ingredient out. Feel free to try the recipe with the clam juice and let me know how it tastes.

Penne with Shrimp and Herbed Cream Sauce

Source: Giada

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice (Or if you're a wuss like me, leave it out)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice (if using), and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. The sauce will still be runny, but it will thicken as it stands.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Turkey Milanese

Thanksgiving is upon us. (Insert mild freak out.) Everyone is buying their turkeys and getting ready for stuffing, mashed potatoes, sweet potatoes, cranberry sauce, etc. But what if you are only cooking for a couple of people and don't feel like cooking the big bird?

This recipe is here to save the day!

Sidenote - is anyone else having a hard time grasping the fact that Thanksgiving is less than a week away?! Where has this year gone?! It feels like Christmas was just here and now, it's back knocking at the door. Not that I'm complaining, it just that I'm way behind on decorating and shopping. And yes, I decorate before Thanksgiving and the decorations stay up until mid January. (Don't worry, we take the lights off the outside of the house earlier than that, haha.)

Anyways, back on track. This turkey recipe is good any day of the week, any month of the year, any season. Pair it with a nice salad (like the original recipe calls for) or serve it with the traditional Thanksgiving fare for a Thanksgiving any night of the year!

Turkey Milanese

Source: Giada

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil

Directions
Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

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Lasagna Soup

Confession time.

Are you ready?

Sitting down?

I don't like soup.

There, I said it. Shocking, I know since I've posted a couple of soups and here I go again, bringing you another soup recipe. Soup has just never called out to me and said "eat me." I'd much rather eat other things that aren't healthy for me.

Every once and a while, it gets cold outside and soup is just the right thing to have for dinner. Brian got burned out on taco soup, so I had to switch it up. We liked this soup, but next time, I'll add more noodles because we all know I love pasta. :)

Lasagna Soup
Adapted from Tara Cooks as seen on Tasty Kitchen

1 pound lean ground beef
2 cans beef broth
28 ounces, weight Diced Tomatoes With Basil And Oregano
1 teaspoon Salt
1/2 teaspoons Ground Black Pepper
1 cup Uncooked Spiral Noodles
1 cup Fresh Grated Parmesan Cheese

Cook the 1 cup of spiral noodles until a few minutes before recommended on the package. (It will continue to cook in the soup, and you don't want mushy noodles.)

While noodles are cooking, brown the pound of ground beef and drain any fat. Add the beef broth, canned tomatoes, salt, and pepper to the ground beef. Let simmer for about 20 minutes. Add the cooked spiral noodles about 5 minutes prior to serving.

Garnish soup with fresh grated Parmesan cheese and serve with fresh toasted bread.

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Herbed-Baked Eggs

Hello all! Remember me?

Anyone?

I'm finally back and fully recovered! Also, I have a list of posts for you this week! To kick off the week, I bring you a breakfast recipe. (Although, I had it for dinner Friday night.)

I'm really not a big egg lover. I'll eat them scrambled or in an omelet and that's really about it. I think it's because runny yolks make me want to gag. I always picture my dad using toast to get up all the yolk that's run out of the eggs. Gag me with a spoon. However, for the sake of the blog, I figured I'd plow through and give this a shot.

Well, I still don't like runny yolks, however, I would make this dish again. I only used two eggs in each gratin dish (mainly because that's all the eggs I had on hand), but next time I might try and do just egg whites to see what comes out. It was very easy to put together and if you're making this for breakfast, you can get the herb mixture prepared the night before so it will go even quicker in the morning.

In other news, you may or may not have noticed a new feature here at From My Teeny Tiny Kitchen...Printable versions!! I've gotten a few requests from different people in the last week to include an easy way to print recipes. So below all recipes, there will be a link for you to click and print from there. I'm working on updating all past recipes so eventually they will all have their own link. Please let me know if any do not work properly and I will get them fixed.

Herbed-Baked Eggs
Source: Ina Garten

Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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Fontina and Mascarpone Baked Pasta

Cheese? Check.

Pasta? Check.

Breadcrumb topping? Check.

If a recipe has this trio of ingredients, it pretty much guarantees I'll cook it. What can I say? We're suckers for a baked pasta dish with breadcrumbs. Throw in that it's a Cooking Light recipe, and I'm all about it.

If your store doesn't have mascarpone cheese (like mine), substitute it with full fat cream cheese. You can also add in ham cubes (like I did), or leave it plain and basking in its cheesy goodness.

Fontina and Mascarpone Baked Pasta

Adapted from Cooking Light

1 pound uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Cooking spray
1 cup Italian seasoned breadcrumbs
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. (It will still be runny after ten minutes. Don't worry, it will thicken in the oven.) Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt, black pepper and nutmeg. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

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Manicotti

It may come as no surprise that I give you another pasta dish. But if you try any pasta dish that I've made, let this be on your list.

Oh my, is it fantastic! It's a bit of work to put together, but the result is amazing. Brian took a few bites and said "Oh wow. Oh wow. This is a DEFINITE make again!" Even after we were full, we kept eating it.

To stuff the pasta, you can do one of two things. You can either place the stuffing mixture into a large Ziploc, cut of one of the corners and use it as a piping bag. I tried this and could not make it work. So I just used a spoon and pushed it down with my fingers. It's the messy route, but it worked for me.

Beef and Cheese Manicotti
Source: Giada as adapted by Elizabeth's Edible

4 teaspoons olive oil
1 medium onion, coarsely chopped
1/2 pound lean ground beef
1/2 pound 50% less fat Jimmy Dean Pork Sausage
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil and onion. Cook until the onion begins to soften. Add the garlic, sausage and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 35 to 40 minutes. Let the manicotti stand 5 minutes and serve.

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Swiss Chicken

There's a restaurant in town that has Swiss Chicken on the menu. It so happens to be one of Brian's favorite lunch spots and the Swiss chicken is one of his favorite items. He raves about it all the time and I've been trying to find a recipe that can compare.

This recipe is really good. Not quite the same as the Swiss chicken I was hoping for, but it's still a tasty meal. Brian absolutely loved this and told me to make it many more times.

Lady and Sons' Chicken in Wine Sauce
Adapted from: Paula Deen

4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
Garlic Powder
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed (recommended: Pepperidge Farm stuffing)

Directions
Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt, pepper and garlic powder, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

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Have a great Friday everyone!

"Chicken Pasta"

My dad never cooked until we moved to Arkansas, which was 18 years ago. If you didn't know that tidbit, you would never guess. He has a following at Razorback tailgates. It's true. The people that set up around his spot were not pleased when Brian and I showed up without my dad for the first game. He even fed some cops at the last game! The first thing he ever made was a dessert called Chocolate Bags. He painted paper bags with melted chocolate and then made a raspberry sauce to go on top. My mom cleaned up chocolate for weeks, but my dad was so proud of what he accomplished.

One of the first meals I remember my dad making was this Chicken Pasta. He and I made it together one time when my mom was out of town and we made it with LSU shaped pasta. (Now I wouldn't be caught dead eating anything LSU shaped! No offense, but my allegiance is with the Razorbacks. Woo Pig!) This was dad's dish. One time my mom tried to make it and I told her it wasn't the right color. :) Oops. Now she won't make it because it won't be the right color!

Whatever color your pasta comes out, I promise it will be fabulous.

My Dad's Chicken Pasta
Source: Paul Prudhomme, as adapted by my father

For the chicken:
1 lb. chicken breast tenderloins
Non-stick cooking spray
Tony Chachere's Cajun seasoning

For the pasta:
1 lb. bowtie pasta
6 Tbsp unsalted butter
1/4 cup chopped green onions
2 teaspoons Tony Chachere's Cajun seasoning
2 cups half & half or heavy cream (or evaporated milk)

Directions:
Heat heavy skillet over medium heat. Spray chicken with non-stick cooking spray and season with Tony Chachere's to your taste. Put the seasoned side down in the skillet. Spray the other side and season. Once cooked, set aside on a plate and cover with aluminum foil.

Cook the pasta according to package directions. Wipe out the skillet you used for the chicken and met the butter over medium heat. Add the Tony Chachere's and saute about 1 minute to bring out the flavors, stirring occasionally; add the green onions and saute 1 to 2 minutes, continuing to stir. Gradually add the cream and stir until it reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuing to stir, about 2 to 3 minutes. Add the cooked pasta. Tear the chicken into bite size pieces and add to the pasta and sauce. Pasta should swim in the sauce.

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